We always have bananas in my house and for some reason or another one or two always go brown and my kids refuse to eat them. So, instead of throwing them away, I add them to my muffin recipe, allowing me to add tons of flavor, some extra antioxidants (the more ripe the banana the more they have) and cut down on some of the fat called for in the recipe. For some extra yum, I usually toss in a handful of dark chocolate chips (> 60% cocoa ensures more antioxidants and less sugar) and make them in mini muffin tins to allow for instant portion control and easy finger food for all ages. A great at home staple or super cute dish to bring on play dates or to family brunches. These are always a crowd pleaser!
Banana Chocolate Chip Muffins (makes 24 mini muffins or 12 regular)
2 brown bananas
1/4 cup sugar
3 TBS melted butter
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1 cup whole wheat pastry flour
1/3 cup dark chocolate chips
canola oil cooking spray or silicon muffin liners
Preheat oven to 350 degrees. Peel the bananas and mush in a medium sized mixing bowl. Add sugar, egg, and butter and mix well.
Stir in baking soda, powder, salt and flour. Mix well (I used a fork). Fold in chocolate chips.
Spray the cups of a mini muffin tin or line with liners. Fill 3/4 full with batter and bake 13-15 minutes, until just golden.
Turn the muffins out onto a cooling rack.
**To make muffins vegan or for egg allergies: use Earth’s Balance Buttery spread for butter and 1 TBSP ground flax seed + 3 TBSP water in place of the egg (let sit 10 minutes)